3 lb Chuck steak, lean
3 tb Olive oil
2 tb Garlic, minced
1/2 lb Onions, cut into 1-in. cubes
1/2 lb Mushrooms, quartered
1/4 c Flour
1 c Dry red wine
2 c Canned tomatoes
24 Stuffed green olives
1/2 ts Thyme
1 Bay leaf
Pinch of cayenne 1/2 ts Saffron
1/4 c Parsley, chopped
1. Trim the meat of all fat and cut into 1 1/2-in.
cubes. 2. Heat the oil in a pressure cooker until almost smoking. Add the beef cubes and cook over high heat, stirring often, until lightly browned all over. 3. Add the garlic, onion and mushrooms and stir.
Sprinkle with the flour and stir to coat the pieces evenly. Add the wine, tomatoes, olives, thyme, bay leaf, cayenne and saffron. Bring to a boil, stirring well. Cover and add the pressure regulator. 4. Reduce the heat and cook according to the manufacturer’s instructions, 20-25 min. Uncover as directed. Pour the beef into a serving dish and sprinkle with the chopped parsley. This dish: Daube de boeuf provencale